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Yunping Yao

Showing results (41-50 of 49) with videos related to

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Journal of Agricultural and Food Chemistry|October 22, 2025
Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular MechanismsXinyun Zhou, Ting Guo, Tongquan Li, et al.
Food Chemistry|December 25, 2019
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauceGuozhong Zhao, Li-Li Ding, Hadiatullah Hadiatullah, et al.
Food Chemistry|December 17, 2016
Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MSAbdelmoneim H Ali, Xiaoqiang Zou, Jian Lu, et al.
Journal of Agricultural and Food Chemistry|November 8, 2011
Comparison and analysis of fatty acids, sterols, and tocopherols in eight vegetable oilsChangmo Li, Yunping Yao, Guozhong Zhao, et al.
Journal of Agricultural and Food Chemistry|January 23, 2026
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce OptimizationXinyun Zhou, Ting Guo, Tongquan Li, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analysesGuozhong Zhao, Geling Kuang, Jingjing Li, et al.
Biomed Research International|May 7, 2015
Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy SauceGuozhong Zhao, Yunping Yao, Chunling Wang, et al.
Food Chemistry|October 9, 2025
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus nigerBin Dong, Lulu Bai, Zehui Li, et al.
Journal of Chromatography. A|November 29, 2015
Combined urea-thin layer chromatography and silver nitrate-thin layer chromatography for micro separation and determination of hard-to-detect branched chain fatty acids in natural lipidsYuanyuan Yan, Xingguo Wang, Yijun Liu, et al.
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Showing results (41-50 of 49) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 49 results.
Journal of Agricultural and Food Chemistry|October 22, 2025
Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular MechanismsXinyun Zhou, Ting Guo, Tongquan Li, et al.
Food Chemistry|December 25, 2019
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauceGuozhong Zhao, Li-Li Ding, Hadiatullah Hadiatullah, et al.
Food Chemistry|December 17, 2016
Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MSAbdelmoneim H Ali, Xiaoqiang Zou, Jian Lu, et al.
Journal of Agricultural and Food Chemistry|November 8, 2011
Comparison and analysis of fatty acids, sterols, and tocopherols in eight vegetable oilsChangmo Li, Yunping Yao, Guozhong Zhao, et al.
Journal of Agricultural and Food Chemistry|January 23, 2026
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce OptimizationXinyun Zhou, Ting Guo, Tongquan Li, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analysesGuozhong Zhao, Geling Kuang, Jingjing Li, et al.
Biomed Research International|May 7, 2015
Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy SauceGuozhong Zhao, Yunping Yao, Chunling Wang, et al.
Food Chemistry|October 9, 2025
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus nigerBin Dong, Lulu Bai, Zehui Li, et al.
Journal of Chromatography. A|November 29, 2015
Combined urea-thin layer chromatography and silver nitrate-thin layer chromatography for micro separation and determination of hard-to-detect branched chain fatty acids in natural lipidsYuanyuan Yan, Xingguo Wang, Yijun Liu, et al.
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